Foodservice design: trends, space allocation, and factors that influence kitchen size

摘要

A number of factors including energy and labor costs have affected facility planning and space allocation in foodservice. Vast kitchens and unrestricted equipment usage may no longer be acceptable or feasible. The purpose of this study was to obtain a clearer understanding of current design schemes within this environment. In particular, to identify the amount of space that has recently been allocated to functional areas in kitchens in certain quantity food settings; to determine whether kitchen size and allocation were different by type of operation; and to identify current factors which most influence their size, and the methods used to achieve reduction.